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EFFECTS OF 1-METHYLCYCLOPROPENE(1-MCP)ON THE RIPENING PROCESSES,FRUIT QUALITY,ETHYLENE BIOSYNTHESIS AND ETHYLENE RECEPTORS OF CHERRY TOMATO(Lycopersicon esculentum Mill.var.cerasiforme.)FRUIT

专 业: Philosophy  英文
关键词: 果实衰老 1-甲基环丙烯 果实成熟 果实品质 降解酶
分类号: S601
形 态: 共 125 页 约 81,875 个字 约 3.916 M内容
阅 读: 全文阅读说明

内容摘要


由乙烯诱导的果实衰老是园艺产业发展的一大障碍,合成的环丙烯可与乙烯受体结合,长期抑制乙烯对植物组织的作用,从而延长园艺作物的采后寿命.其中1-甲基环丙烯1-MCP既具有乙烯作用抑制剂的作用,同时具有以气态应用、没有或只有极低的哺乳动物毒性、以及没有不良环境影响等优点,成为现有乙烯作用抑制剂如银离子等的理想替代物.本文以樱桃番茄Lycopersiconesculentum Mill.var.cerasiforme果实为模型,研究了1-MCP对果实成熟过程、果实品质和主要细胞壁降解酶纤维素酶和果胶酶的影响,同时,还研究了1-MCP处理对乙烯生物合成系统和乙烯受体LeETR1~5的基因表达的影响.生理和品质试验使用了绿熟MG、破色BR、破色后2天BR+2和破色后4天BR+4的樱桃番茄果实和低浓度1-MCP0.035、0.07、0.11μl.l<-1>在其他试验中使用了1和5μl.l<-1>浓度的1-MCP……

全文目录


DECLARATION
Acknowledgements
abbreviations
SUMMARY
中文摘要
CHAPTER 1. INTRODUCTION:
1.1. Background information
1.2. Research Justification
1.3. Research Objectives
1.4. Research Hypothesis
CHAPTER 2. LITERATURE REVIEW:
2.1. Tomato
2.2. Fruit ripening
2.3. Ethylene
2:4. Ethylene biosynthesis
2.5. Ethylene perception and signal transduction
2.6. Ethylene regulation
2.7. ACC synthase and ACC oxidase
2.8. Ethylene and ripening
2.9. Ethylene action and inhibition
2.10. 1-Methylcyclopropene 1-MCP
CHAPTER 3. Differential Responses of Fruit Ripening Processes in Cherry Tomato Lycopersicon esculentum Mill. var. cerasiforme. to Low Concentrations of 1-Methylcyclopropene1-MCP.
3.1. INTRODUCTON
3.2. MATERIALS and METHODS
3.2.1. Experimental material and treatment
3.2.2. Ethylene
3.2.3. Respiration
3.2.4. Fruit firmness
3.2.5. Fruit color
3.2.6. Total soluble solids TSS
3.2.7. Fruit pigments
3.2.8. Statistical analysis
3.3. RESULTS
3.3.1. Ethylene production
3.3.2. Respiration
3.3.3. Total soluble solids TSS
3.3.4. Fruit firmness
3.3.5. Fruit color
3.3.6. Fruit chlorophyll content
3.3.7. Fruit lycopene content
3.3.8. Fruit carotenoids content
3.4. DISCUSSION
3.5. CONCLUSION
CHAPTER 4. Effects of 1-Methylcyclopropene 1-MCP and Ripening Stage on the Shelf life and Quality of Cherry Tomato Lycopersicon esculentum Mill var.cerasiforme.
4.1. INTRODUCTION
4.2. MATERIALS and METHODS
4.2.1. Experimental material
4.2.2. Treatments
4.2.3. Experimental design
4.2.4. Ethylene determination
4.2.5. Fruit firmness
4.2.6. Fruit color
4.2.7. Total soluble solids TSS
4.2.8. Titratable acidity TA
4.2.9. Fruit pigments
4.3. RESULTS
4.3.1. Ethylene
4.3.2. Fruit firmness
4.3.3. Total soluble solids TSS
4.3.4. Titratable acidity TA
4.3.5. Fruit color
4.3.6. Chlorophyll
4.3.7. Carotenoids
4.3.8. Lycopene
4.4. DISCUSSION
4.5. CONCLUSION
CHAPTER 5. Effects of 1-Methylcyclopropene 1-MCP on the Activities of Ethylene Biosynthetic Enzymes ACC Synthase and ACC Oxidase and Ethylene Receptors in Cherry Tomato Lycopersicon esculentum Mill. var. cerasiformeFruit.
5.1. INTRODUCTION
5.2. MATERIALS and METHODS
5.2.1. Experimental material
5.2.2. Treatments
5.2.3. Experimental design
5.2.4. Ethylene determination
5.2.5. ACC synthaseACS activity determination
5.2.6. ACC oxidaseACO activity determination
5.2.7. RNA isolation and RNase protection assay RPA
5.3. RESULTS
5.3.1. Ethylene production
5.3.2. ACC synthaseACS activity
5.3.3. ACC oxidaseACO activity
5.3.4. Responses of ethylene receptors to 1-MCP treatment
5.4. DISCUSSION
5.5. CONCLUSION
CHAPTER 6. Regulation of Cellulase and Pectinase Activities in Cherry Tomato Lycopersicon esculentum Mill. var. cerasiforme Fruit by use of 1-Methylcyclopropene 1-MCP.
6.1. INTRODUCTION
6.2. MATERIALS and METHODS
6.2.1. Experimental material
6.2.2. Experimental design
6.2.3. Determination of cellulase and pectinase activities
6.3. RESULTS
6.3.1. Cellulase activity
6.3.2. Pectinase activity
6.4. DISCUSSION
6.5. CONCLUSION
CHAPTER 7. Research Highlights and Recommendations For Further Research.
CHAPTER 8. References

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